This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.
- ¼ pound imported black olives, pitted
- 2 garlic cloves, halved, green shoots removed
- 1 ½ tablespoons capers, drained and rinsed thoroughly with cold waterrinsed
- 2-4 anchovy fillets (optional)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 can olive-oil packed light (not albacore) tuna
- Freshly ground pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
368 calories; 41 grams fat; 5 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 120 milligrams sodium
Makes about 1 1/4 cups
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.